who buchers there own meat?

death-junky

death-junky

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i was wondering if any one but my group butchers the animals that we shoot???
dose any one alse find that you could do a better job then the butchers???
what do you do...t-bone steaks or backstraps and tenderloin????
talk to ya all later
Riley
 
We've done it and I actually prefer to cut up my own meat. Dad's a bit ( a lot) squemish and cant stand the sight of blood and the processing aspect. So to placate him we usually take our animals to a local meat cutter, who wraps up the meat on little styrofoam plates with shrink wrap. Why he cant leave us alone to do the job....dont ask.

My brother and I have started making our own sausages and tend to pretty much cut up the carcass before it gets to the butcher anyway. There's sumpin satisfying about seeing the process through to the end..from pulling the trigger to using the Cottonelle.
 
We do it all but don't bother with t-bones. Just strap and loin 'em. Roasts from the butts and grind the rest for homemade sausage and burger.
 
We use to cut our own but then some did not like this & That so all goes to butcher and he also divides it.No more of he got 1 pack of steak or burger than me. All boxed & # then we draw a # from a hat, any complants & you no longer hunt with me, your first & last :lol: :wink: DAN>>>
 
I do alot of my own butchering, but sometimes I'll have stuff sent out.

This year I sent my bear to the butchers, because I didn't have time to deal with it.

I've got sausage making gear at work, so it's not too big a deal, but sometimes I wonder if it's worth my itme, as meat cutters don't seem tot be so expensive! :D
 
well my groupe dose it all.
we make a party out of it and have alot of fun :D
every one gets a job from cuting to packeging.
its the time to recount on the hunt as well and i realy enjoy it.
talk to ya all later
Riley
 
death-junky said:
dose any one alse find that you could do a better job then the butchers???
Click to expand...

No!


I do my own butchering because I like it, not because i'm good at it. :lol:

The reason we dont sent our animals out anymore is just because we had some bad experiences with a few butchers. We are very good with our meat, always clean, no hair, and kept cool.

The problem arises when we took the meat in about 10 years ago. We had made an appointment so we could get it done as we waited. (we usually help out with packaging and so on). Turns out the butcher didnt want to do it while we waited. We had intentionally set up our appountment at 7:30am so we knew the saws were clean and no other venison had been cut that day. He refused to do it, so we went and spent $1500 bucks on saws and grinders and vaccum sealers.

The problem wasnt so much with the butchers as it was with the "one week a year hunters" who had no Idea how to gut a deer let alone handle meat. This butcher had his wife gutting deer that "Hunters" were dropping off and then butchering them. I'm sorry, but my meat will never touch a saw that has just butchered a deer that showed up with the guts still in or is laying in the back freezer on the floor with a nice coat of green on the exposed meat............... :shock:
 
We do our own, the only problem is of the 10+ guys that hunt for the week only 3 or 4 help to butcher. Makes it easy when dividing up the game though, 1 extra roast for the week and any numbers that do not work out properly goes to the people who helped.
 
I have butchered a few deer over the last few years, the best thing I bought was the book "Dressing & Cooking Wild Game" which I picked up at Walmart for about $20.00. It give the basics to butchering big game by boning it out and identifies the muscle groups into their commomly known names like sirloin tip, bottom round, etc. I found that if you wrap your meat tightly with plastic wrap then butcher paper it will keep for over a year with no freezer burn, if it lasts that long. I also make my own sausage and then let it go for a ride in my smoker, great stuff.
 
We've butchered our own game for years but with the early seasons and warm weather, theres no place to hang moose/elk. If the butcher shop hangs it, they cut it @.70 cents/lb. this year. That equates to $385 for a 550lb moose :shock: Time to build a cooler :| ...KF
 
I will take moose or elk in to get them cut and wraped, just because I am lazy and don't have a garage at the moment. Also it can be a race to get the meat into a cool place this time of year and we try to go to the bucher the day we shot it. You also know that it will be cool in his cooler. It may get a little warm in someone's garage.

With deer I will de-bone them within hours of being shot and put them in the fridge.
 
I cut my own meat, I de-bone everything. Steaks, roasts, ground, sausage, stew meat etc.

I like the way I cut meat better than the butchered meat. I am really picky with grissel, fat and sinew. Plus I like saving the money.

Brambles
 
Brambles said:
I cut my own meat, I de-bone everything. Steaks, roasts, ground, sausage, stew meat etc.

I like the way I cut meat better than the butchered meat. I am really picky with grissel, fat and sinew. Plus I like saving the money.

Brambles
Click to expand...
thats the way i feel too, save the money and have higher quality of meat.
talk to ya all later
Riley
 
I do my own at my buddies meat shop. Full use of a hoist, commercial grinder and wrapping gear. Because of CWD he does'nt allow any wild meat to be cut through the bone so everything I do is de-boned....ribeyes, new yorks, roasts. I also like the fact that I'm always 100% sure that I get what I shot....I've heard stories where hunters did not get their own meat back.
 
We started doing our own a number of years ago when we had a butcher join our happy little group.
He has his own knives and saws, and out group purchased a HD grinder.
Cutting and wrapping is now almost a party, with the wives sometimes helping out catching up with one another.
Speaking from our experience, the amount of meat that you get to take home seems to increase when you do it yourself. :wink:
 
I am going to go out on a limb here and say SuperCub does. Since he has 20+ years experience as a butcher so I think it is a valid assumption. 8)

I have even heard (from different sources) that he is one of the best around here! (and I believe it!)
 
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